Step 1
1 Bring BGE up to 350°F and use the grate to hold the paella pan.
2-3 ozs EVOO to sauté onion and chorizo. Little cherry wood chips for
flavor.

Step 2
1 After the onions are translucent add the rice and get coated with oil and drippings from chorizo.

Step 3
1 Add liquid and saffron and bring to a boil.

Step 4
1 Add peas and squid.
Step 5
1 20-22 minutes of cooking add the seafood, turning the mussels and
shrimp so when they open the hinge is at the bottom for presentation.
When the seafood is done about 10-12 minutes and the liquid is gone,
remove and let rest for 10-15 minutes. If the liquid is not gone and the
shrimp are done, remove them.